US923047A - Cream-ripener. - Google Patents

Description

J. T. HANNA.

CREAM RIPBNER.

APPLICATION FILED 33110.22, 1908.

923,047, Patented may 25, 1909.

@vih/Luau reference vbeing had therein A UNrrED vsri-'mns' PATENT OFFICE.

JOHN AT. HANNA, OF -LONE ROCK, IOWA.v i

GREAM-RIPENER.'

.i y Specification -of Letters Patent. lApplicationf tiled December 22, 1908. Serial-No. 468,168.

Patented May 25, 1909.-

State of Iowa, have invented certain neW and useful Improvements in Cream-Ripeners, of which the following'is a specication, to the accom)- panying drawing. f l V -My invention relates to certain improveJ ments in apparatusfol'. "ripening cream; by the .ripening of cream, rI refer to that one of the several processes which constitute butter-making on a large scale, Whose purpose is to properly prepare the butter fatY vfor its separatlon from the serum when in the churn, to assist in .the development of the required butter flayor, and to harden the particles so that the-proper lfirmness of the.`

ultimate product will be insured, all of whichjis preparatory to the churning of the i cream. I

The object of my invention is' to provide an apparatus for use in connection with the process above referred to, the advantages of ,which consist inthe fact that I secure a more even and thorough agitation of the cream, anda more even and rapidcooling thereof.

Referring to the drawings; Figure lis a vertical longitudinal'section taken through the apparatus.. Fig. 2 is a vertical end section taken through the line a-a of Fig. ,1. Fig. 3 is a longitudinal section in detail of a portion of the, coil and spiral.

' In the said drawing A represents a IVat,

which is of the size and capacity used in modern creameries for the ripening of is providedwith a lining a of a metal which is known to'be unacted upon by any of the substances included in the chemical i lconstitution of cream. The door f, f, suitably hinged to the vat A, serves for the in-` troduction of yquantities of cream, which is indicated to a certain level in the vat.

Referring now particularly to the elements Iwhich constitute my improvements infthe device for tempering and agitating the cream so as to secure its proper ripening, B re resents a hollowrevoluble shaft, mounted 1n suitable bearings C, C, in the ends of the vat. The shaft B should be constructed of a metal unacted on, exteriorly, by any of the constituents of the cream', or

interiorly by. steam, hot water or brine which may be circulated through it. Surrounding the shaxft B, and, preferably, equidistant therefrom throughout its course is /a tubular coil, or hollow pipe disposed in spiral for 13H9, the interior of which cornmunicate with hollow shaft B near bothends of the vat, andthrough both of which steam, warm water, cold Water, or brine may be circulated according `to the temperature requirements of the several steps of cream ripening. The shaft B' and coil I) are connected by a web or spiral E of thin `metal, which should, preferably, I'consist of tinned iron or tinned copper, the exterior tin surface being known to be unacted on by the various constituents of cream. The

` said web orlspiral E is of uniform thickness throughout lits course and may be soldered or otherwise securely attached to the innen exterior surface of the coil D andthe. eX- .terior surface of the shaft B. 'The shafts B, web E, and coilfl) thus rotate together. A pipe F serves for the introduction of the liquid circulating medium in the shaft vand coil, and motion is communicated to the said revoluble members by a pulley Gr and bevel gears H and I.

In operation, when the vat is charged with the proper quantities of cream which is to be ripened, the ltemperature of the a cooling liquid mediuml through the hollow shaft and coil, so as to check or retard fermentation; then rai'sed, so as to hasten ferand finally again lowered so as to arrest any further fermentation and thus prevent acidity beyond the degree required. Duringthese operations the cream is in rapid circulation, as the rotating spiral and coil act as a propeller, and. the movement of the cream is partly longitudinal, and partly toward the bottom and sides Vof the vat. By the construction' herein described, I obtain a more thorough and more even agitation of the cream than has heretofore existed in any preceding structure. It is often desirable in the ripening of cream, when changing from the various heating steps'to cooling, or vice versa, that the temperature effects beobtained quickly. Now, in oper- E will not only set the cream into'the agitated state required, but will force 1t to flow chiefly in al radial direction outwardly from cream will r'st'be lowered by circulation of f mentation to the required, degree of acidity;

ating my devi-ce, the movement of the spiral said coil. and said shaft, for the the region of shaft B and over the coil D, Where, being subjected to the com arativel large heating or cooling surface o said co' the, cream will have the required temperature changes imparted to it in4 a consistently even and rapid manner. l

Having thus described my invention, what I claim is: e

1. In an apparatus for ripenin cream, the combination of a revoluble sha having suitable bearings, a hollow coil surrounding said shaft, and a spiral Vweb connecting the purpose set forth, substantially as described.

2. In an apparatus for ripening cream, the combination of a shaftl having suitable bearings, a hollow coil surroundin said shaft, and a spiral web attached to said coil and to said shaft, allthc members being capable of rotation as one member, whereby .a confined body of cream is caused to circillate outwardly from the said shaft and over the said coil for obtaininggthe requisite` edge of the said spiral web and connected with and communicating at both its ends with the said shaft B, substantially as and for the purposes set forth. .A

In testimony whereof I hereunto aliix :ny

signature in presence oftwo Witnesses.

JOHN T. HANNA y VWitnesses:

W. T. KENNEDY, L. S. WHEELER.

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